For Delivery 5/23
Meal #1
Roasted Eggplant with Cannelini Beans (+ Steamed Flounder), Tomato & Basil, Herbs de Provence & CousCous
Catalan Spinach with Garlic, Apple & Pine Nuts
REHEAT INSTRUCTIONS:
Heat Eggplant in a 350 oven, covered with foil, for 12-15 minutes until heated throughout.
Heat Flounder in a 350 oven, covered with foil, for 12-15 minutes, until heated throughout.
Heat spinach uncovered in a 350 oven for 7-9 minutes until heated.
Meal #2
Twice Baked Ziti with Tofu Ricotta, Tomato Sauce, Spinach & Beyond Meatballs (OR Grass Fed Beef Meatballs)
Little Leaf Greens Salad, Spring Veggies, Greek Vinaigrette
REHEAT INSTRUCTIONS:
Keep Ziti uncovered and heat in a 350 oven for 25-35 minutes until bubbly and starting to get crusty on top!
Toss Salad ingredients with dressing and enjoy.
Meal #3
Cauliflower and Tofu Marbella (or Chicken Marbella)
Steamed Carolina Gold Rice
REHEAT INSTRUCTIONS:
Heat Marbella in a 350 oven, covered, for 15-20 minutes until heated throughout.
Heat rice in a 350 oven, covered, for 15-20 minutes until heated throughout.
Meal #4
Quinoa Tabouli with Pomegranate
Roasted Carrots with Sesame Dukkah & Herbs
Vegan Spanikopita - Spinach & Spring Greens Pie
REHEAT INSTRUCTIONS:
Tabouli should be eaten chilled or room temperature
Carrots can be eaten chilled or lightly warmed. If warming, remove herbs, Cover with foil and place in a 350 oven for 7-9 minutes until just warmed, add herbs back on top.
Spanikopita can be eaten chilled, room temp, or lightly warmed. If warming, place in a 325 oven, uncovered for 10-15 minutes.
Meal #5
Spring Veggies, Ginger & Miso Soup
REHEAT INSTRUCTIONS: Heat Soup on medium low heat, stirring frequently until heated throughout. This soup can be frozen, but remember to take some out of the glass to allow for expansion!
BON APPÉTIT!
